Rustic Jamie Oliver Bread Salad Recipe with Fresh Herbs

Bread salad bursts with Mediterranean charm, turning simple ingredients into a culinary masterpiece.

Jamie Oliver’s recipe dances with vibrant flavors and rustic elegance.

Crisp bread cubes soak up zesty vinaigrette, creating a sensational texture symphony.

Fresh vegetables mingle with robust bread chunks, crafting a colorful mosaic of taste.

Unexpected ingredient combinations transform this dish from mundane to magnificent.

Each bite promises a delightful explosion of authentic Mediterranean spirit.

Check out this recipe and let your taste buds embark on an unforgettable journey.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Calories: 165 kcal

Servings: 4

Jamie Oliver Bread Salad Ingredient Breakdown

• Bread: Choose day-old rustic bread with sturdy texture for maximum crunch and flavor absorption.
• Tomatoes: Select ripe, juicy summer tomatoes for vibrant color and fresh taste.

• Capers: Look for briny, small Mediterranean capers packed in salt for intense tangy punch.
• Peppers: Opt for crisp bell peppers with bright colors and sweet undertones.
• Onion: Select fresh red onion for sharp, zesty bite and beautiful purple color.
• Anchovies: Choose oil-packed anchovies for rich, deep marine flavor.

• Vinegar: Pick high-quality red wine vinegar with balanced acidity.
• Extra Virgin Olive Oil: Select cold-pressed olive oil with robust, fruity notes.
• Salt: Use flaky sea salt for delicate mineral crunch.
• Black Pepper: Freshly ground pepper for intense aromatic warmth.
• Fresh Basil: Seek bright green, fragrant basil leaves with no wilting for maximum herb freshness.

Tools Used for Jamie Oliver Bread Salad

• Baking Tray: Large, flat surface for drying bread chunks evenly.
• Large Mixing Bowl: Spacious container for combining and tossing all ingredients together.
• Cutting Board: Stable surface for slicing tomatoes, peppers, and onions.
• Sharp Knife: Essential for precise chopping and slicing vegetables.
• Colander or Strainer: Perfect for rinsing capers and draining excess water.
• Measuring Spoons: Helps accurately add vinegar and olive oil.
• Wooden Spoon or Hand: Great for mixing ingredients gently and thoroughly.

How to Make Jamie Oliver Bread Salad at Home

• Prep Bread Base

Rip bread into rustic chunks and spread across a baking tray. Let the pieces rest in a cozy spot for half an hour, allowing them to transform into crispy, golden morsels that will add delightful crunch to your salad.

• Wake Up Tomatoes and Capers

Slice tomatoes into vibrant chunks, then season with a sprinkle of salt and pepper. Rinse capers thoroughly, squeezing out any excess liquid to ensure a clean, bright flavor profile.

• Craft the Salad Symphony

In a spacious mixing bowl, dance together the sun-dried bread pieces, zesty tomatoes, briny capers, and a colorful mix of peppers, onions, and optional anchovies. Drizzle in a splash of tangy vinegar and silky olive oil, then use your hands to gently toss everything together. Taste and adjust the seasoning until the flavors sing in perfect harmony.

• Finish with Fresh Flair

Tear fragrant basil leaves into delicate pieces and softly fold them into the salad. Serve immediately as a vibrant side dish that will brighten up grilled meats or roasted chicken. Best enjoyed at room temperature, letting each ingredient shine.

Jamie Oliver Bread Salad Tips & Flavor Additions

• Boost Bread Texture: Allow bread pieces to dry naturally in a warm spot, creating a delightful crunch that absorbs dressing perfectly without becoming soggy.
• Customize Your Salad: Swap anchovies with olives or grilled tofu for a vegetarian twist that maintains the robust Mediterranean flavor profile of the dish.
• Enhance Flavor Depth: Let the salad rest for 10-15 minutes before serving, allowing ingredients to marinate and develop more intense, complex taste combinations.
• Smart Storage Solution: Store any leftover panzanella in an airtight container for up to 24 hours, but consume quickly to preserve the bread's ideal texture and fresh vegetable crispness.

Jamie Oliver Bread Salad: Serving Ideas

• Elevate Your Salad Experience: Serve this vibrant panzanella in a rustic ceramic bowl to enhance its homemade charm.
• Protein Pairing Power: Complement the salad with grilled chicken, seared fish, or tender lamb chops to create a complete and satisfying meal.
• Fresh Herb Finale: Sprinkle extra chopped basil or a handful of fresh parsley just before serving to boost the salad's aromatic profile and add a burst of green color.
• Wine and Dine Companion: Pair with a crisp Italian white wine like Pinot Grigio or a light Vermentino to highlight the salad's bright Mediterranean flavors.

Make-Ahead & Storage for Jamie Oliver Bread Salad

• Preserve Freshness: Store the panzanella salad in an airtight container in the refrigerator for up to 2 days. The bread will soften, but the flavors will continue to meld together beautifully.
• Prep-Ahead Strategy: Chop vegetables and bread separately before mixing to maintain optimal texture. Combine ingredients just before serving to keep bread crisp and vegetables vibrant.
• Smart Ingredient Management: Keep wet ingredients like tomatoes and capers separate from bread until serving time. This prevents soggy bread and maintains the salad's signature crunch.
• Temperature Tips: Let the salad sit at room temperature for 10-15 minutes before serving to enhance flavor intensity. Cold ingredients straight from the refrigerator can dull the dish's natural brightness.

Rustic Jamie Oliver Bread Salad Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 24 reviews

• Total Time: 35 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

jamie oliver’s Italian bread salad combines rustic ciabatta, ripe tomatoes, and fresh basil in a zesty Mediterranean-style dish. Crisp ingredients mingle with olive oil and vinegar, creating a simple yet flavorful summer classic you’ll crave again and again.

---

Ingredients

Scale 1x2x3x

• 600 g (21 oz) ripe mixed tomatoes, roughly chopped
• 200 g (7 oz) stale ciabatta loaf
• 280 g (10 oz) jarred red peppers, drained and roughly chopped
• 1 small red onion, peeled and very finely sliced
• 1 handful capers, drained
• 8 anchovy fillets in oil, drained and finely sliced (optional)
• sea salt
• black pepper
• 2 tbsps red wine vinegar
• 4 tbsps extra virgin olive oil
• 1 bunch fresh basil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Bread Preparation: Transform bread into rustic chunks, spreading them evenly on a baking tray. Allow natural dehydration in a warm environment for 30 minutes, developing a crisp texture.
2. Tomato Base: Combine ripe tomatoes in a mixing bowl, seasoning with salt and pepper. Rinse capers thoroughly, ensuring they are completely dry and free from excess moisture.
3. Ingredient Fusion: Integrate capers, peppers, onions, dehydrated bread chunks, and anchovies into the tomato mixture. Massage ingredients gently, creating a harmonious blend. Drizzle vinegar and olive oil, thoroughly incorporating flavors and adjusting seasoning to taste.
4. Final Touch: Delicately fracture basil leaves, dispersing them throughout the salad. Fold gently to distribute the herb’s aromatic essence. Serve immediately as a vibrant accompaniment to grilled proteins or roasted poultry.

Notes

• Bread Drying Technique: Let bread chunks air-dry for 30 minutes to achieve perfect crispy texture without using an oven, enhancing the salad’s rustic character.
• Tomato Selection Tip: Choose ripe, juicy tomatoes for maximum flavor intensity and natural sweetness in the panzanella.
• Seasoning Strategy: Taste and adjust vinegar and olive oil levels gradually, ensuring balanced flavor profile without overwhelming ingredients.
• Herb Integration Method: Tear basil leaves by hand instead of chopping to release more aromatic oils and maintain delicate texture throughout the salad.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: None
• Cuisine: British

Nutrition

• Serving Size: 4
• Calories: 165
• Sugar: 4 g
• Sodium: 570 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 3 g
• Protein: 5 g
• Cholesterol: 15 mg